Potato Latkes with Smoked Fish and Sour Cream

Name: Potato Latkes with Smoked Fish and Sour Cream
Yield: Serves 4–6
Ingredients: a small bunch of chives, snipped; 1 onion, peeled; light olive or vegetable oil, for frying; 300 ml soured cream; salt and black pepper; 400 g cured or smoked fish, such as gravadlax or smoked mackerel; 1 kg potatoes, peeled and left in cold water until needed; 25 g plain flour or fine matzo meal; lemon wedges, to serve; 1 egg, beaten

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

These crispy potato pancakes are traditionally eaten with apple sauce and soured cream for Hanukkah. Smoked fish makes an excellent topping, but they’re equally good topped with a fried or poached egg.

Ingredients

1 kg potatoes, peeled and left in cold water until needed
1 onion, peeled
25

Fish course
Starter
Pescatarian
Hanukkah

Method

Finely grate the potatoes and onion and mix together. Squeeze out as much moisture as you can by pressing them down in a colander or rolling them in a tea towel and wringing tightly.

Put the potato and onion into a bowl with the flour and beaten egg, then season with salt and pepper and mix well.

Heat the oil in a frying pan over a medium–high heat until hot, then, working in ba